Posted on 11/21/2006 9:56:19 PM PST by carlo3b
Featuring Chef Carlo.
...or phenomEnal even...dummy...
1) Dip the first 18 ladyfingers in the espresso, and line the bottom of the 12 x 9 pan with them. Sprinkle half of the chopped chocolate, and add a generous dusting of the cocoa to the ladyfingers; set aside.
- 30 Italian ladyfingers, divided
- 2 1/2 C. strong warm espresso
- 2 ounces chopped chocolate, divided
- Unsweetened cocoa, for dusting
- 6 egg yolks
- 3/4 C. sugar
- 1 1/4 lb.. mascarpone cheese
- 2 C. heavy cream
- 1/3 C. sugar
- 1 1/2 T. dark rum
2) Combine the yolks and 3/4 cup of sugar and mix on high with a mixer about 10 minutes. By hand, mix in the mascarpone until incorporated and relatively lump-free; set aside.
3) With a mixer or by hand, whip the cream, 1/3 cup sugar and rum until stiff peaks are formed. Add the mascarpone mixture and whip again until homogeneous.
4) Spread half of the egg/cheese filling on the ladyfingers in the pan. Soak the remaining ladyfingers in espresso and make a second layer (with spaces in between the ladyfingers). Sprinkle with remaining filling evenly over the ladyfingers, and lightly sprinkle with more cocoa.
5) Wrap, refrigerate and chill 4 to 6 hours. Before serving, sprinkle again with a light dusting of cocoa.
Slice and serve with a spoon or spatula.
Awesome thread!
God Bless you and yours!
Ms.B
Ping for tommorrow... um Um
FILLET OF BEEF WELLINGTON Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining extravaganza of the 1960s.
* 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature
* 3/4 pound mushrooms, chopped fine
* 2 1/2 tablespoons unsalted butter
* 1/2 pound pâté de foie gras (available at specialty foods shops) at room temperature
* 1 pound puff paste or thawed frozen puff pastry (phyllo) plus additional for garnish if desired
* 1 large egg white beaten an egg wash made by beating 1 large egg yolk with 1 teaspoon of water
* 1/2 cup Sercial* Madeira wine
* 2 teaspoons arrowroot dissolved in 1 teaspoon cold water
* 1/2 cup beef broth
* 2 tablespoons finely chopped black truffles** (available at specialty food shops) if desired
* watercress for garnish if desiredIn a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.
In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely. Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras.
On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them. Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours.
Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through.
Let the fillet stand for 15 minutes.In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.
Serves 8
Country Bumkin Pumpkin and Praline Pie * 2 pie crust
Filling:
* 1/2 cup sugar
* 1/2 cup light brown sugar
* 1 tablespoon flour
* 1 tablespoon bitters (optional)
* 1 teaspoon cinnamon
* 1 teaspoon ginger
* 1/4 teaspoon nutmeg
* 1/4 teaspoon cloves
* 1/2 teaspoon salt
* 1 egg, lightly beaten
* 2 tablespoons butter
* 1 (29 ounces) can pumpkin
* 1 (12 ounces) can evaporated milk
* 1/4 cup milk
* 1 cup water
Praline:
* 4 tablespoons butter, softened
* 2/3 cup light brown sugar
* 2/3 cup pecans, coarsely chopped
* Whipped cream, for garnish (optional)
Filling:
1. In a large bowl, mix the sugars, flour, bitters, cinnamon, ginger, nutmeg, cloves, and salt.
2. Stir in the egg in and set aside.
3. In a large skillet, melt butter over low heat.
4. Add the pumpkin and simmer, stirring occasionally until the purée thickens slightly, about 10 minutes.
5. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and water.
Note: If desired, cover and refrigerate overnight.Praline:
1. In a mixing bowl, mix the butter, sugar, and pecans.Prepare crusts.
1. Preheat the oven to 450°F.
2. Spread half the praline mix in each crust.
3. Bake until the praline is golden brown and bubbly, around 10 minutes.
4. Cool slightly.
5. Reduce the oven temperature to 400°F.
6. Pour half of the pumpkin filling into each crust and smooth top with spatula.
7. Bake until pumpkin is firm and crusts are golden brown, about 1 hour.
8. Cool completely and serve.
9. Garnish with whipped cream or topping, if desired.
Strawberry Cheesecake w/ Fresh Strawberry Sauce
Preheat oven to 300 degrees.
1) In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased 9-inch cheesecake pan; set aside.
2) To make filling, in mixer bowl beat ricotta cheese until smooth.
3) Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream substitute to blend thoroughly.
4) In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top.
Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.
5) Meanwhile, to make sauce, in blender or food processor puree 2 baskets of the strawberries with the remaining 1/4 cup sugar and the lemon juice; strain sauce to remove seeds. Cover and chill.
To complete cake, halve remaining strawberries; arrange on top of cake.
Brush strawberries with jelly. Cut cake into wedges; serve with sauce.
Was it this one?
1. Place brussel sprouts in bag.
2. Throw bag in trash.
3. Eat something else.
Tonic
Lime
Ice
Shame, Shame, Sapphire is a sippable gin, straight from the freezer. Gordon's is for tonic.
Honey Golden Cornbread This could be a real challenge to the famous Marie Callender national restaurant cornbread recipe.. My family asks for my navy bean soup so I will make this cornbread recipe, with honey butter.. enjoy!
Preheat oven to 400°F.
1) Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl.
2) Add the milk, shortening and egg and mix only until all the ingredients are well combined.
3) Pour the batter into a greased 8x8-inch pan.
Bake for 25 to 30 minutes or until the top is golden brown.
Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces.
Special Honey butter
For the honey butter, use a mixer on high speed to whip the butter and honey together until smooth and fluffy.
This year my Wife's brothers are doing the cooking at the farm about 90 miles north of where we live. I'm pretty much out of the loop...sigh.
Plus I'm working my regular overnight shift and a few extra hours for the next few days. The plan is I'll work overnight Wednesday into Thursday, do the morning news for one of the AM radio stations and get out around 9AM Thanksgiving. I'll go home, pick up Wife and my youngest son and then head north in our Dodge Durango. We should arrive around noon.
Probably have dinner around 3PM...We'll visit for awhile then head back to Pittsburgh around 8PM. That should get me back to the station just in time to start the overnight shift. Somewhere along the line I'll probably try to get some sleep.
The holidays have become too hectic for me. Too much shopping, too much travel...maybe just too much holiday and not enough giving thanks and spending quiet time with friends and family and reflecting on what the holidays are all about.
God bless you Chef Carlo! Thanks for all you do!
HAPPY THINKSGIVING!
prisoner6
I LOVE food threads! Happy Thanksgiving to everyone.
Cheese Cake
This is a large recipe. I make this in a large inch spring-form pan (10 inch round x 2 1/2 inch deep). You can easily cut the recipe back to 2/3 using 3 large eggs and use an 8 x 11 inch pan. I usually serve it plain, but sometimes will serve it with glazed strawberries, cherries, or other concoction on the side.
Crumb Crust:
2 cups Graham Cracker crumbs
1/2 cube melted butter
1 tsp. cinnamon
Combine crumbs, butter and cinnamon and pat into bottom of pan, gently patting up the sides of pan as far as you are able (at least 1 inch)
Cheese Mixture:
In separate bowl, beat until smooth:
5 medium eggs
1 cup sugar
24 oz. cream cheese
Grating of lemon rind (about 2-3 tsps.)
Pour cheese mixture into crumb pan. Bake 25 minutes @ 350° until center almost firm
(If it still jiggles, return to oven for a few more minutes).
Cool 5 minutes.
Top Layer:
Mix together: 24 oz. sour cream and 5 tbsp. granulated sugar
Spread sour cream mixture over top of cake.
Return to 350° oven for 10 minutes.
Cool and refrigerate.
The consistency improves the longer it is refrigerated. Overnight is best.
I smoke my own jerky. If you are so inclined to do so, try taking some out of the smoker right before it's all the way dried and throw it in your navy bean soup.
Oh, make the strips about 3/8ths thick. Fantastic.
SUGAR FREE SPICY CRANBERRY SAUCE
1 package fresh cranberries (12 ounces)
1 cup water
1 cup Splenda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon orange extract (optional)
Put all the ingredients into a medium saucepan and simmer on medium heat for about 15-20 minutes, or until all the cranberries have popped, and the mixture has thickened.
Remove from heat, cool, and refrigerate. Serve cold.
Makes about 2 cups.
NOTE: This is great for diabetics, but you can make it with regular sugar and it will be just as tasty!
LOL!!
Perfect!
Happy Thanksgiving!
Ms.B
Old Fashioned Sweet Potato Pie
Ingredients:
1/2 cup Butter,softened
1/2 cup Packed brown sugar
1 cup Sweet potatoes,mashed,cooked
3 Eggs,lightly beaten
1/3 cup Corn syrup
1/3 cup Milk
1/2 teaspoon Salt
1 teaspoon Vanilla extract
1 Unbaked pie shell
Directions:
Cream butter and brown sugar in bowl until light and fluffy.Blend in sweet potato and eggs.Add next 4 ingredients;mix well.Pour into pie shell.Bake in a 425 degree oven for 10 minutes.Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.
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